Enjoy this mouthwatering dish one leaf at a time. The artichokes are richly flavored from being simmered in wine and stuffed with seasoned ground sirloin.

INGREDIENTS:

4 whole artichokes
1 quart water
1 tablespoon lemon juice
3/4 pound ground sirloin
1/4 cup dry bread crumbs
1 small finely chopped onion
1 clove garlic, finely chopped
2 tablespoons chopped fresh parsley
1/4 teaspoon ground black pepper
2 cups dry white wine
2 tablespoons olive oil
3 tablespoons Parmesan cheese

INSTRUCTIONS:

Prep Time: approx. 30 Minutes.
Cook Time: approx. 1 Hour 15 Minutes.
Ready in: approx. 1 Hour 45 Minutes.
Makes 4 servings

1. Remove any discolored leaves and the small leaves at base of each artichoke; trim stem even with base of artichoke. Cutting straight across, slice 1 inch off top of leaves; discard. Snip off any points of remaining leaves with scissors.

2. Rinse artichokes under cold water. Mix 1 quart water and the lemon juice; invert artichokes in mixture to prevent discoloration.

3. Mix ground sirloin, bread crumbs, onion, garlic, parsley and pepper. Brown the ground sirloin, then pour off excess liquid

4. Spread artichoke leaves open; dig out the fuzzy purple choke of each artichoke with the point of a knife or a pointed spoon. Discard choke. Spoon ground sirloin mixture into center of each artichoke and into surrounding open leaves.

5. Place artichokes upright in 4-quart Dutch oven. Pour wine over artichokes; drizzle with oil. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until bottoms of artichokes are tender when pierced with a knife. Spoon liquid over each artichoke before serving. In the last 10 minutes of cooking, sprinkle artichokes with Parmesan cheese.

---

Submitted by Chef Lee Bordelon